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Mango lime loaf cake

Sat, 7 December, 2024

⯆ JUMP TO RECIPE
Tropical flavours rule the roost in this easy loaf cake, tender and moist with bursts of juicy mango chunks in the crumb.

mango lime loaf cake cuisinefiend.com

How to pick your mango

They are a sneaky fruit: a red blush on the skin is not how you pick a ripe one! Mangoes can be green or yellow or reddish, all depending on a variety rather than the state of ripeness.

To pick a ripe fruit you have to rely on touch, like with avocado: the flesh underneath the skin should give just a little to the pressure. I know, it’s not the most reliable method and I, like most of us, often pick a dud.

mangoes cuisinefiend.com

Delicious mango, a pain to prepare

When we’re lucky, there’s a delicious payoff: mango is fragrantly sweet, juicy and tastes refreshing. But the next hurdle with the fruit is how to prepare it.

The advice all over the internet looks easy at a glance, but I – don’t know about you – usually end up hacking at the fruit from all sides and cutting slivers off the stone rather than neatly produce dice from the skin halves.

Mangoes are available in the UK practically all year because they grow all around the tropical zones. But the ones grown in the south and south-east Asia tend to be the most flavoursome, and they are in season in late spring and early summer.

Mango is great in fruit salads and also in savoury salads served with meat dishes because, like pineapple, it contains amylase compounds, the enzymes that help break down protein in our digestive system.

loaf cake with mangoes cuisinefiend.com

How to make the cake batter

This is such a pleasantly easy (slightly tweaked New York Times Cooking recipe) cake, made following the principle of simply mixing wet and dry ingredients.

Flour, raising agents and sugar are mixed in one bowl, with the lime zest grated directly in.

The wet ingredients, eggs, oil, yoghurt and lime juice are whisked together in another bowl or a jug, with vanilla essence.

Then wet to dry (or the other way round as it makes no difference) are folded only until combined and no dry flour is showing.

Mango dice is stirred in and the batter is ready to be poured into the prepared tin and go into the oven.

tropical flavour loaf cake cuisinefiend.com

Baking and glaze

Baking takes up to an hour, as it’s quite a wet and heavy batter, or until a cake probe comes out dry.

And of course you can skip the glaze and just present the cake as is, or dusted with icing sugar, but why not drizzle it with the gorgeous lime juice and zest concoction, the latter ingredient absolutely essential, and not just to make the cake look pretty.

mango and lime loaf cake cuisinefiend.com

More loaf cake recipes

A classic pound cake with simple apricot jam glaze, made with equal amounts of sugar, eggs, flour and butter. Also known as quatres-quarts or madeira cake.

Dan Lepard’s orange and walnut loaf cake with cinnamon and fresh ginger, a wonderful combination of flavours. One saucepan, a loaf tin and zest from five oranges!

Marzipan loaf cake based on Nigella Lawson’s recipe, using homemade marzipan. It’s a simple plain cake with marzipan in the mix but there’s nothing plain about the way it tastes.

More lime flavoured dessert recipes

Condensed milk cake with vibrant lime flavour: easy, tender and buttery like a good pound cake. You can put that tin from the back of the cupboard to good use!

A rich marble cake with lime syrup drizzle. Dan Lepard’s lime syrup marble cake is wonderfully moist and easy to make, with crème fraiche, oil and a little cocoa for the marble.

Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it: I swear there isn't a better cake made with yoghurt. Or lime. Or pistachios.

fresh mango and lime zest easy loaf cake cuisinefiend.com



Mango lime loaf cake

Servings: 12Time: 1 hour 20 minutes

INGREDIENTS

  • 1 ripe mango (to yield 1 cup/180 g diced)
  • 256 g (2 cups) plain flour
  • 12 tsp fine sea salt
  • 12 tsp baking powder
  • 12 tsp bicarbonate of soda
  • 200 g (1 cup) caster sugar
  • 2 limes, zest and juice
  • 2 large eggs
  • 160 g (34 cup) groundnut oil
  • 240 g (1 cup) natural full fat Greek yoghurt
  • 1 tsp vanilla extract
  • For the glaze:
  • 70 g (23 cup) icing sugar
  • 12 tsp lime zest
  • 12 tbsp fresh lime juice, more if needed


METHOD

1. Preheat the oven to 180C no fan if available/350F/gas 4. Butter and line with parchment a small loaf tin (9 x 5 inch/23 x 13 cm). Peel the mango and cut it into 1 cm/½ inch dice.

diced mango cuisinefiend.com

2. Place the flour, salt, baking powder, bicarb and sugar in a large bowl. Zest 1 lime straight into the bowl. Juice both limes, set the juice aside. Stir the dry ingredients.

dry and wet ingredients cuisinefiend.com

3. Place the eggs, oil, yoghurt, vanilla and 3 tbsp of the lime juice in another bowl. Whisk until combined.

folding mango into batter cuisinefiend.com

4. Pour the wet ingredients into dry and whisk briefly to combine, don’t overmix. Fold in the diced mango. Pour the batter into the prepared tin.

baking mango cake cuisinefiend.com

5. Bake for 55-60 minutes until a skewer inserted in the centre of the cake comes out clean. Cool on the wire rack for 20 minutes, then turn out onto the rack to cool completely.

mango loaf cake cuisinefiend.com

6. To make the glaze, beat the lime juice into icing sugar until smooth and spreading consistency. Add the zest and pour it over the cooled cake. Let the glaze set before slicing.


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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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